This post may contain affiliate links. Please read our disclosure policy.
A skillet dinner topped with perfectly melted cheese, how could you not want to make this Salsa Verde Chicken Enchilada Bake?
This is a delicious one-skillet dinner that you can throw in the oven and it will turn out delightful every time! Bound to be a family favorite, this easy peasy Salsa Verde Chicken Enchilada Bake is going to be well-loved in all of your kitchens.
Convenient and store-bought ingredients like rotisserie chicken, black beans, salsa verde and tortillas are layered together and baked with a little cheese. The end result is bustling with flavor and on the dinner table with little to no effort at all!
This is also a great dinner to prepare and drop off to a friend or family member in need of a home-cooked meal. Throw all of the ingredients together, cover and take them to their house. All they need to do is toss it in the oven, and dinner will be served in no time.
If you love this recipe, you may also love these simple (and similar) recipes that use Rotisserie Chicken:
Chipotle Chicken Enchilada Skillet
SHOP THE POST:
Salsa Verde Chicken Enchilada Bake
Ingredients
- 2.5 cups of store-bought salsa verde I use Taco Deli (found in the Whole Foods Fridge Section... 2 containers)
- 3 cups shredded rotisserie chicken
- 1 15 oz can black beans drained
- 1 tsp garlic powder
- ½ tps ground cumin
- 1 tsp chili powder
- salt to taste
- ¼ cup freshly chopped cilantro plus for serving
- 1 1/2 cups monterey jack
- 9 tortillas I use Siete Grain-Free Cassava Tortillas
Instructions
- Preheat the oven to 375.
- In a large bowl combine the chicken, ½ cup salsa verde, black beans, garlic powder, cumin, chili powder, the chopped cilantro and 1 cup monterey jack cheese. Stir to combine and add a pinch of salt, if needed.
- In an oven-safe skillet (preferably cast iron) pour ¾ cup of the salsa verde and spread in an even layer. Place 3 tortillas on top of the salsa verde in a single layer (it’s okay if they overlap a bit and don’t fill the entire bottom of the skillet) then spread ½ of the chicken mixture over the tortillas in an even layer. Next, top the chicken mixture with 3 more tortillas and pour ¾ cup of salsa verde on top and spread to evenly coat the tortillas. Place the remaining chicken mixture on top.
- For the last layer, place the remaining 3 more tortillas on top of the chicken mixture and cover with the remaining salsa verde and sprinkle with the remaining ½ cup of the monterey jack cheese. Transfer to the oven and bake, uncovered, until hot and bubbly and the cheese is golden brown, 18 to 20 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving! To serve, garnish with cilantro if desired!
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Modern Food Stories.
I have made this 3 times in 3 weeks! It’s that good. I modified by adding a bunch of veggies, and leaving out the cheese and instead using 1 cup of plain Greek yogurt. The veggies I sautéed and added were- onions, garlic, 1 zucchini, 1 bell pepper, corn, Swiss chard, and then squeezed a lemon into the mixture as well. Totally delicious as your recipe is, and just wanted to add some more veg! Adds about 20 mins to prep time.
Love your recipes!! ❤️
I’ve done these twice and love them! Curious what you’d sub to make them vegetarian if I ever wanted to omit the chicken.
Hi! Any roasted veggie would be great! I think I would pre-roast some cauliflower florets, diced zucchini, and/or bell peppers and onions until they are golden, then add them to this skillet to make it wonderful.
Would this freeze well (in a 9×13) for a new mom to cook when needed?
yes!! It freezes well 🙂
Made it on Sunday. This was incredible!! Lasted for 2 1/2 meals also.
Made this last night and it was delicious! I’m only cooking for one so was thinking of throwing the leftovers in the freezer before they go back. I know I won’t get to them in time. Think they’ll be okay even after already being baked?
This was so delicious and super easy. Definitely adding it to our weeknight rotation, thank you!
I made this tonight- it is SO good and so easy. Going right into regular recipe rotation!
so glad!!! xoxo
Super delicious!! I used corn tortillas and it worked great. It holds together really well and is great for leftovers! Thank you for all your delicious recipes, Alex! 💜
Thank you for the loving comment!! xoxo
We LOVED this recipe! So easy, and so nourishing! We added some spinach to the chicken mix for some extra greens and it was an easy way to disguise veggies. Thank you, Alex!!
This is FREAKING DELISH and I’ve already made it 2x!! THANK YOU! Love love love that you can make it in advance to take to neighbors or friends also!
yay!
What cast iron skillet do you recommend?
I like this one!!
https://rstyle.me/+qG3W_-8AI9Wt4F4ngeJxqg